纳滤浓缩西番莲果汁的研究  被引量:11

Condensation of Passion Fruit Juice by Nanofiltration

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作  者:郑必胜[1] 金江涛[1] 

机构地区:[1]华南理工大学轻化工研究所,广州510640

出  处:《现代食品科技》2008年第3期244-246,共3页Modern Food Science and Technology

摘  要:通过系统考察影响膜通量的因素,发现适当提高温度、压力可以提高膜通量。在不破坏西番莲果汁中的芳香成分及Vc等营养成分和不超过膜的压力操作范围的前提下,得到较适的操作温度和压力。选择在操作温度为28℃左右,压力为3MPa时,分离效果最好,此时实际膜通量达17L/(m2.h)。经过纳滤浓缩,西番莲澄清汁可溶性固形物从13oBx提升到30oBx左右。本实验可以达到较好的膜通量和截留率,为在工业化浓缩西番莲芳香成分及Vc等营养成分损失提供参考。It was found that both of the temperature and pressure could influence the membrane flux. For the condensation of passion fruit juice by nanofiltration without affecting the aroma ingredients, Vc and other nutritive substances, the best temperature and pressure were 28 ℃ and 3MPa, respectively, under which the highest separation efficiency was reached with the membrane flux being of 17 L/(m^2·h). Besides, the concentration of soluble solids in the defecated passion fruit juice was improved from 13oBx to 30oBx. The researches offered reference for decreasing the loss of aroma ingredients, Vc and other nutritive substances in industrialized concentration of passion fruit by nanofiltration.

关 键 词:西番莲汁 纳滤膜 浓缩 

分 类 号:TS255.44[轻工技术与工程—农产品加工及贮藏工程]

 

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